Crispy Chipotle Chicken Cream Cheese Taquitos

• servings: 6 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

2 tablespoons extra virgin olive oil

1 pound ground chicken, beef, or turkey

1 yellow onion, chopped

2 teaspoons chipotle chili powder

2 teaspoons smoked paprika

1 teaspoon garlic powder

1 teaspoon chili powder

1 teaspoon dried oregano

1 teaspoon kosher salt

1 cup beer

4 ounces cream cheese

1 cup shredded pepper jack or cheddar cheese

16-20 corn tortillas, warmed

1/2 cup sour cream or plain Greek yogurt

1/2 cup buttermilk

1/2 cup cilantro

1 tablespoon dried chives

2 teaspoons dried dill

1 teaspoon garlic powder

1 teaspoon onion powder

1/4 – 1/2 cup pickled jalapeños

kosher salt

Directions

1. Preheat the oven to 425° F.2. In a large skillet, combine the olive oil, chicken, and onion. Cook, breaking up the meat as it cooks, until browned, about 5 minutes. Add the chili powder, paprika, garlic powder, oregano, and salt. Add the beer. Reduce the heat to medium and simmer until the sauce has thickened around the chicken, about 10 minutes. Remove from the heat and stir in the cream cheese. 3. Warm the tortillas for 30 seconds to 1 minute in the microwave, until pliable. On a baking sheet, rub the tortillas with olive oil. Spoon 2 tablespoons of the chicken down the middle of the tortilla. Top with shredded cheese. Roll up and place seam-side down on the baking sheet. Bake for 5-8 minutes, then flip and cook another 5 minutes, or until the cheese has melted and the tortillas are crisp.4. Meanwhile, make the ranch. Combine all ingredients in a blender and blend until creamy. Season with salt.5. Serve the taquitos topped with ranch and any other desired toppings.

Nutrition

• Calories: 567 kcal